Here's a classic recipe for making delicious éclairs:
### Ingredients
#### For the Choux Pastry:
- 1 cup (240ml) water
- 1/2 cup (115g) unsalted butter
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (125g) all-purpose flour
- 4 large eggs
#### For the Pastry Cream Filling:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 2 tablespoons (30g) unsalted butter
#### For the Chocolate Glaze:
- 4 oz (115g) semi-sweet chocolate, chopped
- 1/2 cup (120ml) heavy cream
- 1 tablespoon unsalted butter
### Instructions
#### Making the Choux Pastry:
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. combine the water, butter, salt, and sugar in a medium saucepan. Bring to a boil over medium heat.
3. Once the mixture boils, add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove the pan from heat and let it cool for a few minutes.
5. Add the eggs one at a time, beating well after each addition, until the dough is smooth and shiny.
6. Transfer the dough to a piping bag with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet.
7. Bake for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for 20-25 minutes, until the éclairs are golden brown and puffed.
8. Remove from the oven and let them cool completely on a wire rack.
#### Making the Pastry Cream:
1. In a medium saucepan, heat the milk, sugar, salt, and vanilla bean (if using) over medium heat until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks and cornstarch until smooth.
3. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
5. Remove from heat and whisk in the butter and vanilla extract (if using).
6. Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate until chilled.
#### Filling the Éclairs:
1. Once the éclairs and pastry cream are cooled, use a small pastry tip to poke a hole in the bottom of each éclair.
2. Fill a piping bag with the pastry cream and pipe it into each éclair until filled.
#### Making the Chocolate Glaze:
1. In a heatproof bowl, combine the chopped chocolate and heavy cream.
2. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and the mixture is smooth.
3. Stir in the butter until melted and glossy.
#### Glazing the Éclairs:
1. Dip the top of each filled éclair into the chocolate glaze.
2. Let the glaze set for a few minutes before serving.
Enjoy your homemade éclairs!
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